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EASY Homemade Oreos

Once you see how easy it is to make homemade Oreos, you may never buy store-bought ones again. These copycat Oreo cookies taste the same, if not a little better, than the real thing – and their creamy vanilla filling blows away what comes in the box.

A stack of homemade Oreo cookiesOreo cookies are classics for a reason. They are perfect for snacking on, but they are also incredible crushed up in an Oreo crust (like in my orange cheesecake) or mixed into cookies and cream desserts like my Oreo cupcakes with cookies and cream frosting.

I love making homemade Oreos because I can control the ingredients, the amount of filling, the size and shape of the cookies, and even the flavor of the fillings. (Check out my pretzel and beer Oreo cookie variation for an example of how adaptable this recipe can be!)

How to Make Oreo Cookies

Oreo cookie being dunked in milkTo make Oreo cookies, start by mixing the dry ingredients: flour, baking soda, baking powder, cocoa powder, salt, and sugar.

The secret to making perfect Oreo cookies is to use dark cocoa powder. With regular cocoa powder, you won’t get that dark look and flavor that the cookies are known for.

Hershey’s Special Dark cocoa powder works well and you can find it at most U.S. grocery stores. If you want a really dark cocoa powder with a more nuanced flavor, try Cacao Barry Extra Brute. (You will never go back to your old cocoa powder once you try it!)

Dark cocoa powder being adding to a mixing bowl

Next, mix in the butter and eggs with an electric mixer until the dough comes together. It may not happen at first, but keep waiting – it will.

Oreo dough in a mixing bowl

When I first wrote the instructions for this recipe in 2009, I said that there was no way to roll out this dough because it was too sticky. I suggested making small balls of dough with your hands and flattening them onto a cookie sheet. While that method will work, I’ve since learned to roll out the dough between two silicone mats or two pieces of parchment paper.

Rolling the dough between the mats or parchment will keep it from sticking and allow you to have cookies with a more consistent depth – important for even baking. I like to use the Dough E-Z silicone mat which is giant and folds over on itself. Plus, it comes with guides that you can put on the mat to help you roll to the correct depth, 1/8″.

Rolling Oreo dough between two silicone mats

Once the dough is rolled out, use a cookie cutter or the rim of a glass to cut out circles. Store-bought Oreos are 1 1/2 inches in diameter, however the beauty of homemade copycat Oreos is that you can make them any size you like.
Using a cookie cutter to cut out Oreos

The extra dough can be peeled away and re-rolled.

Bake for 9 minutes or until set.

How to Fill Oreo Cookies

The top going on a filled Oreo cookie

I fill my Oreo cookies with my very vanilla frosting. It’s a better version of the classic Oreo filling. You can also experiment with other fillings like chocolate cream cheese frosting or even cookie dough frosting!

The easiest way to fill Oreo cookies is to use a piping bag. Pipe a little frosting – or a lot, if you prefer – between two same-sized cookies and press down.

Lots of homemade Oreo cookies

Best Tips for Making Oreo Cookies

  • Always use dark cocoa powder.
  • Roll the dough between two non-stick surfaces like parchment paper or silicone mats.
  • Experiment with different sizes and shapes.
  • Experiment with different filling flavors.
  • Oreo cookies last up to two weeks in a sealed container on the counter. They can also be frozen and thawed before serving.

If You Like This Recipe, You Make Also Like…

The Oreo Cookie Recipe

Retro Desserts: Totally Hip, Updated Classic Desserts from the '40s, '50s, '60s, and '70s

As I mentioned above, I got the Oreo cookie recipe from Laurie of Heaven is Chocolate, Cheese, and Carbs. Laurie got the recipe from Smitten Kitchen, who got the recipe from the book Retro Desserts by Wayne Brachman.

View on Amazon.com

Clearly, this recipe has gotten around a bit. I am reprinting it below with my notes and my original filling.

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A stack of homemade Oreo cookies
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4.48 from 17 votes

Homemade Oreo Cookies

Once you see how easy it is to make homemade Oreos, you may never buy store-bought ones again! They are even better than the real thing!
Course Dessert
Cuisine American
Keyword homemade oreo recipe, homemade oreos, oreo cookie recipe
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 54 cookies
Calories 79kcal

Ingredients

Cookie Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup dark cocoa powder such as Hershey's Special Dark
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 10 tablespoons unsalted butter room temperature; this is the same as one stick plus two tablespoons
  • 1 large egg

Filling Ingredients

  • 1/2 cup unsalted butter room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla bean paste you can also use vanilla extract
  • 1/4 teaspoon salt

Instructions

Cookie Instructions

  • Preheat oven to 375 F.
  • In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
  • Beat in the butter and the egg with an electric mixer on high speed. Continue mixing until dough comes together in a mass.
  • Roll out the dough to 1/8" thickness between two sheets of parchment paper or two silicone mats.
  • Use a cookie cutter or the rim of a glass to cut out dough to 1 1/2 inch circles (or whatever size you desire). Re-roll dough scraps and repeat.
  • Bake on a parchment- or silicone mat-lined cookie sheet for 9 minutes or until set. Place cookies onto a cooling rack to cool.

Filling Instructions

  • Beat butter on high speed with an electric mixer for about three minutes until light and airy.
  • Mix in powdered sugar a little bit at a time.
  • Add vanilla bean paste and salt and continue to beat for another minute.

Assembly Instructions

  • To make a cookie, pipe a teaspoon-sized (or more) dollop of frosting into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a plastic bag with the corner cut off as a pastry bag.)
  • Place another cookie, equal in size to the first, on top of the frosting. Lightly press to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with frosting.
  • Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method.

Notes

  • Always use dark cocoa powder.
  • Roll the dough between two non-stick surfaces like parchment paper or silicone mats.
  • Experiment with different sizes and shapes.
  • Experiment with different filling flavors.
  • Oreo cookies last up to two weeks in a sealed container on the counter. They can also be frozen and thawed before serving.

Nutrition

Nutrition Facts
Homemade Oreo Cookies
Amount Per Serving
Calories 79 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 13mg4%
Sodium 43mg2%
Potassium 18mg1%
Carbohydrates 10g3%
Sugar 8g9%
Vitamin A 120IU2%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
An easy homemade Oreo cookie that tastes like store-bought Oreos! Ready in 20 minutes, these cookies use dark cocoa powder. With Vanilla filling, this recipe is the best Oreo copy cat. Try making this for your kids!
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114 comments on “EASY Homemade Oreos”

  1. toontzsays:

    “Clearly, this recipe is a slut.”

    Lol, lol, lol!

    Great recipe, thanks to all those who passed “her” around!

  2. Elysesays:

    Oh my gosh do these look good. I’m a total sucker for an Oreo, but like you, I never buy them because of the unhealthy ingredients. Now, I’ll just make my own!

  3. Stefsays:

    Lanny – I wondered about that too. I bet it would! You should try it and let me know!

  4. Elims23says:

    These look great! I rarely buy Oreos because they are so EXPENSIVE! I might have to try out this recipe! But I see you have used vanilla paste in a bunch of your recent recipes. I have yet to come across it anywhere. Where are you finding it, and does it make the vanilla taste a lot more prominent?

  5. Stefsays:

    Elims23 – It would work fine with regular vanilla extra. I just LOVE vanilla bean paste. It really punches up the vanilla flavor. You can find it at William Sonama or Sur La Table or you can buy it online.

  6. If these taste anything like they look, I’m addicted!

    The Oreo is celebrating it’s birthday on March 6th. I must “borrow” this link for the post I did last year.

    Thanks for sharing, Stef…

  7. They are my favorite cookies but I actually prefer the Joe Joes from trader joes. This handmade version clearly smokes them all!!

  8. Looks scrumptious !

    Thanks for the comment on my blog anyway..

  9. Brilynnsays:

    I’ve been wanting to make my own oreos for ages now, these look great!

  10. Lisasays:

    Cool! I don’t really love Oreos plain but I do like Oreo Cheesecake and make one of my own that is worth sharing. But the men in my house love them and usually have a package of Oreos stashed somewhere. I never thought of making my own but you make it sound fun!

  11. Hillarysays:

    Way cool. Love the Oreo squishing demo! :)

  12. Jennysays:

    I made these tonight… they are definitely trumping the store-bought Oreos. They do tend to spread, so they’re quite large — I only needed to eat one to feel satisfied (unlike Oreos). One thing that happened with mine, though, was that they were still fairly chewy in the middle — maybe they needed to cool overnight?

    Only had vanilla extract; would love to try again with vanilla bean paste.

    Thanks so much for the awesome recipe post!

  13. Stefsays:

    Jenny – Hmmm. I didn’t have that problem at all. I wonder if maybe the dough wasn’t pressed thin enough? Glad you liked them though!

  14. Blakesays:

    Thanks for the recipe! I am currently in the middle of putting them together.

    I have one question though… There is a… buttery? aftertaste to my cookies. I followed all the right steps. Do you have any idea as to why they taste a bit off (but not enough to stop eating them!)

  15. Stefsays:

    Blake – No idea. Sorry. If you had said the buttery aftertaste was in the filling that would make sense because the original recipe called for shortening, but I prefer real butter. But, the cookies didn’t seem to have any kind of buttery aftertaste to me.

  16. Delicious! We loved them SO much…I’ve got all of my family wanting to make them now….or wanting me to make them for their family. :) Thanks so much for the recipe!

  17. Jescelsays:

    anything home-made is tons better.. and i would just love to have some of these.. yum!

  18. Renesays:

    Just made these – delish!

  19. aishahsays:

    gonna make them 1st thing tomorrow morning!

  20. Anniesays:

    totally stealing this for my christmas cookie swap this year. can. not. wait.

  21. What is the texture of the cookie part? I’ve made these several times and theyre DELICIOUS but the cookie itself is rather soft and crumbly, even if I bake longer than recommended. I’d like to make some to ship but afraid of them crumbling.

    Thanks!

  22. Stefsays:

    Samantha – Don’t remember them being so soft. Did you try rolling them a bit thinner? If you pack them in a tupperware between sheets of waxed paper, they should probably ship just fine.

  23. Meseidysays:

    I made these cookies last night. What kind of texture should the cookies have? They were good but the cookie came out really crisp and brittle. Like sugar crisp as opposed to a crisp cookie. They spread out really, really thin and did not look as thick and your cookies. I think I followed the recipe correctly any clue?

  24. Stefsays:

    Meseidy – Hmm.. I’m at a loss here. Did you see Samantha’s comment where she said they were too soft? Maybe you guys need to talk and come up with a happy medium. It’s hard for me to say what might have gone wrong.

  25. I’ve been wanting to make homemade Oreos for a while and was about to today and realized I was out of Dutch-process cocoa – Smitten Kitchen’s recipe uses this. I noticed your recipe just says “unsweetened cocoa”, which I have on hand, so I just wanted to clarify that you used regular unsweetened cocoa instead of Dutch-process and they still turned out fine… Thanks! :)

  26. Stefsays:

    Jamie – Yeah, I just used unsweetened cocoa powder and it worked fine. Good luck!

  27. Jensays:

    These are great. I originally found them on SmittenKitten’s page. A couple things I do different, for anyone who is interested: I use all butter for the frosting. I’ve never tried it with butter/shortening so I can’t really comment how good or bad it is, but the all-butter is really good. I also don’t use 2 whole cups of powdered sugar in the frosting. Closer to 1.5c and it’s still plenty sweet. I made these for July 4th and put mint extract in the frosting (as well as vanilla) and they turned out great. Other flavors would probably be good too (I’m thinking almond!) Also, I made a pie crust out of these by crushing approx. 1 recipe worth of cookies in a food processor with 6tbs melted butter and pressing it into a pie plate. Baked at 375F for about 10 minutes. It puffed up a little on me, so next time I’ll try blind baking the crust with parchment paper and beans. Anyway, after the crust was cooled, I filled it with homemade chocolate pudding and topped with peppermint whipped cream. It was divine! A great way to make homemade oreo pie crusts.

  28. Stefsays:

    Jen – It’s funny, when I read your comment I was confused because I was sure that I also used all butter. I never use shortening. Then, I checked the recipe and I see that I wrote it with the shortening. I definitely should have mentioned that I also opted for all butter. Great idea with the pie crust too! Thanks for sharing.

  29. Marilynsays:

    This recipe is missing an ingredient. It should call for a 6′, big, strong man to hold me down so that I won’t eat all of the cookies before I get to make the filling.

    Seriously though, has anyone tried double baking the cookies to make them crispier? I have one pan out (half a pan, now) and they’re pretty soft and gooey. I’m thinking about putting them back in for a bit.

  30. Kazulsays:

    I am sad…it doesn’t make enough!!! Found the recipe through a friend and it is wunnerful! But, I only ended up with 15 cookie sands. Very sad. Especially when divided by 3. Thankfully, as a diabetic, I only got one. LOL.

  31. Stefsays:

    Kazul – I wonder if you made yours particularly big. Sorry that it didn’t make enough for you.

  32. Kazulsays:

    Stef…didn’t matter, my son loved them. Said they were nice that they weren’t like the regular ‘bite’ size oreos, these one were cookie size!lolol!

  33. Mandysays:

    I made these this afternoon and they are excellent! Thanks!

  34. jennsays:

    Hi, I’m from Germany and I just love your site with all those great recipes! I just have a problem with figuring out the American scale unit. I don’t know if that is a typo, but why is the c after the ingredients a capital letter, is it a bigger cup? :D I would love to make the cookies but since I don’t know how much I need to put in there, I am kind of lost :)
    thanks in advance.

  35. Stefsays:

    C is just for cups. There is no big and small cup. :) You can use this site http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm to convert to metric.

  36. jennsays:

    thanks Stef!
    looking forward to baking these :)

  37. Thanks for sharing this recipe. My son has major food allergy issue. He’s been begging to try the Oreos. Now, I can make these for him without the harmful ingredients.

  38. Thanks for sharing this recipe. My son has major food allergy issue. He’s been begging to try the Oreos. Now, I can make these for him without the harmful ingredients.

  39. Anonymoussays:

    I made these last night. They came out soft but hardened up overnight. They are really delicious but NOT Oreos! The oreo cookie is not sweet and has a firmer texture. This cookie is better as a reverse chocolate chip cookie — just add white chocolate chips. I am still looking for a real Oreo cookie recipe. Anyone have one?

  40. Anonymoussays:

    Here’s the BIG secret to real Oreo/Hydrox cookies:

    BLACK COCOA

    King Arthur sells these in 1lb bags on their web site.

  41. I just made the cookies… They don’t really taste like Oreos.. but they are awesome!! The cream is out of this world!! I left the cookies on the cookie sheet till cooled. This crisped them up perfectly. A friend of mine came over and tried a cookie she loved them and said they are like Whoopie Pies (native to Northern New England) but we’ll call them Cookie Pies.. Thanks for the recipe!!

  42. Delicious! I made these for cookie bags as Christmas presents for people, and they came out wonderful. Im sure everyone will love them, too!

  43. Anonymoussays:

    I have a lot of bitter chocolate lying around. Can I substitute it for the cocoa? If so, how?

  44. Anonymoussays:

    This is an awesome recipe. Thank you for posting it, Stef.

    One thing I did, since I was short on time was I made the dough the night before and rolled it into a log wrapped in parchment in the fridge – then I just sliced the cookies and placed them on parchment/baking sheet. Super easy! They were a huge hit at the dinner I took them to. :)

    I can’t wait to get some of the black cocoa that a poster recommended and try them again.

  45. LibbyMsays:

    This recipe was really good! Since I can’t have soy anymore, I can’t eat most store bought snacks. I’m so glad I found this recipe! I can’t wait to make this again! I’m trying so hard not to eat them all before the kids come home from school!

  46. Juliesays:

    Hello for the UK!

    I love Oreos but they are really expensive over here so I thought I’d have a bash at your recipe. I’m very pleased with the result, thank you for posting this! :-)

    I used a bit less than a whole cup of sugar which turned out well but I didn’t squish mine quite flat enough so there’s my excuse to make them again!

    One question – will the filling make them go soft if they are not all eaten tonight?

  47. Stefsays:

    Julie – They’ll be fine tomorrow. No worries.

  48. Juliesays:

    I don’t think I can post a picture?

    So here’s a link to a picture of my somewhat chunky oreos :-)

    http://i135.photobucket.com/albums/q131/mother_ship/P1040790.jpg

  49. Excited to make these! They will be part of our dessert buffet at our wedding reception! THanks so much!

  50. Anonymoussays:

    These are awesome! I just finished making them! :) Super excited…I had never thought that I could make an oreo! but I can!!

  51. Juliesays:

    @ Sophie (UK)
    Hi there, I’m in the UK also and I think that if you use a bit less sugar, I used about 3/4 of a cup, you’ll find the flavour comes through better.

    Vegetable shortening is hard vegetable fat like you would use to make pastry, I used Trex as it has no hydrogenated fats in it and it’s white so the cream filling is much more authentic.

    I also found some vanilla bean paste so I’m looking forward to using that.

    I’m off to make another batch, this has become a big hit with my family and friends!

  52. Sarahsays:

    This sounds excellent! I’m excited to try it. Two questions: Do you usually cool them on the cookie sheet or do you take them off to cool on the rack? Also, I’m thinking they would be great with a pumpkin-spice filling; do you have a favorite for this? Thanks again!

  53. Stefsays:

    Sarah – I cool them on the rack. Love the idea of a pumpkin filling! Yum! Ice cream would also work well!

  54. Anonymoussays:

    i don’t have vegetable shortening so what else can i use?

  55. Stefsays:

    Anon – Just use butter – you’ll be fine.

  56. kcsays:

    sounds sooo yummy….my reason for not eating oreos is to avoid partially hydrogenated fats…I might try a cream cheese base filling instead of butter/shortening..

  57. Anonymoussays:

    I did a couple of things different. I made the oreo dough, but instead of cutting circles, I just flattened the dough on a cookie sheet, so it covered almost the whole cookie sheet. When I baked it, I messed up the timer on the oven, so I was unsure how long it had cooked. I took it out when the edges were getting super crisp. It was soft in the middle so it tasted more like a chewy brownie than a crisp oreo. But it was the best brownie I’ve ever made or had! I didn’t think the filling was necessary, so I just bought some Redi Whip and used that instead. Since the canned whipped cream is mostly air, I think it saves a lot of calories compared to the filling. Shortening is super artery clogger! I’ve made many brownie recipes from scratch and always preferred the box mix from the store. But this brownie beats them all! The chocolate I used was super expensive, it’s organic. Really really good.

  58. mine spread quite a bit when I followed the recipe. Thank goodness for batch testing!

    I added more flour to my second batch, and stuck with smaller circles anticipating the spread. They’re in the oven right now and looking much better.

    I also noticed mine were’t chocolatey – and had that crisp/sugarcookie texture.. almost like if they were a brandy snap basket. I added more chocolate and a dash of milk for my 3rd batch, we’ll see how it goes.

  59. Rayrinasays:

    These were FANTASTIC! My boys and I loved them! I cut my cookies too thick, so they were more like brownies, and I ended up with a load of extra frosting, but since this batch disappeared so quickly, I’ll have a use for the leftovers! Thanks so much for sharing this recipe! I’ll be using it again in the future!

  60. I’m really an Oreo addict, have to try these at home, thanks a million :)

  61. The dough was very crumbly, but I added water as if I was making pie crust, just a dash at a time until it came out rollable. Ended up adding approximately 3 tsp, which oddly enough is what I end up adding to pie crust dough :) I rolled the dough between waxed paper, chilled it for about 15 minutes in the fridge, and whala! The cookies turned out excellent and the filling scrumptious! especially the extra frosting. I could have made double stuff. Next time, I’m going to make the dough with peppermint and chocolate coat them for some thin mints when they’re not available from the girl scouts :)

  62. Anonymoussays:

    Thank you Stef for this recipe. I’m going to try it out for my son’s birthday party. I want to make a green color cookie so would I still use the cocoa and then add the green coloring or should I skip the cocoa altogether. Just wondering if you’ve tried the shamrock idea you mentioned. Thank you a bunch!

  63. Stefsays:

    Anon – I never did it, but I would suggest keeping the cookie brown colored and making the filling green. You’ll need much less food coloring to color vanilla filling than chocolate cookie. If you do want to color the cookie, I would definitely still keep the cocoa, but then also add a LOT of coloring.

  64. Viksays:

    Just used this recipe. Not too shabby I have to say, but I don’t think these quite do it. The cream filling is most definitely an order of magnitude superior to the standard Oreo filling, however, the cookie itself does not quite capture that unique cookie taste that make Oreo what it is. Many mistakenly think the cream filling is what makes an Oreo, but its definitely the cookie. That’s why they use those Oreo cookie crumbles on all sorts of things, like milk shakes, ice cream toppings, cakes, and all sorts of things. The cookie in this recipe is definitely decent, and tastes good, but its also definitely missing something that gives it that Oreo taste.

    Of course, I’ll not speak to the healthiness comparison between the cookies, as I am sure these are over all better for you considering the ingredients, but I’m of the school If you are going to eat dessert, eat dessert. I don’t compromise on dessert.

    The cream is so superior though, that it makes me want to find a box of Oreo cookies with NO cream, and use this cream on them. THAT would be the ultimate!

  65. CJsays:

    These are AWESOME! I even altered the recipe a little to make them gluten-free (used white rice flour) and lactose-free (used Earth Balance spread instead of butter) and they are AMAZING. Perhaps some of the best cookies I’ve ever had and VERY easy to make. I also opted to not use shortening and used butter (Earth Balance) instead. I made them Valentine’s Day theme and added food coloring to the filling. These are a huge hit!

  66. Anonymoussays:

    I made these last night and they were so delish and super easy..thank you
    Carmen

  67. Anonymoussays:

    Made these today – the best! Thank you, thank you, thank you!! I was able to get 32 sandwich cookies – rolled dough into balls, smooshed with bottom of glass, used round cookie cutter to make uniform pieces. Kids are loving them :)

    Really enjoy your site, so glad I stumbled upon it. You’ve inspired me to get back in the kitchen!

    Michelle in Michigan

  68. Juliasays:

    I noticed a lot of people commented that the cookies spread out too much. Maybe you are at a higher altitude? I recently moved from sea level to 7500 feet and I have to add flour to all my cookie recipes to keep them from ending up flat, flat, flat. I would give better instructions on how to fix cookies for high altitude, but I haven’t figured it out yet.

  69. SJsays:

    Yum! thanks soo much for the recipe, my brothers scoffed them down…they taste exactly like the original oreo! However, the texture was not like the original oreo, it was more of a biscotti texture, whereas the original oreo has more of a cookie texture…anybody got any idea how to make them like the original oreo?? This recipe is a killer, by the way, Stef. I made them all mini oreos with a fruit corer as the cookie cutter and they turned out awesome!

  70. Deasays:

    Hi Stef,

    I just made these and they came out excellent! Thank you for another amazing recipe! The flavor and consistency of the cookies were perfect. The filling was very good, but not outstanding. I used the shortening instead of all butter because I only read your comment about it after I had bought the shortening just for this, so I decided to use it. Next time I will try only the butter.
    Usually I only make half batches of any new baking recipe to see how it comes out and if I can get it right, but this time I just went for the full amount, as I was very happy with the Ritz recipe, and wasn’t disappointed. You’re the best!! :D

  71. Anonymoussays:

    Hi, I was just wondering if these can be frozen so I can send them to my husband?
    Thanks Monica

  72. Stefsays:

    Monica – Sure! I don’t see why not!

  73. Anonymoussays:

    That’s great. I guess my biggest concern was the egg and butter used. How well will these keep if frozen and then shipped far away? And once they are thawed, how long do they keep, not that my husband will keep these sitting around long ;). They look so good and he loves chocolate.
    Monica

  74. Lizmesays:

    This is the third site that I have found this slut of a recipe on! I am having some trouble with it, though. I baked them at 375 for 9 minutes. Well, I was going to bake them for 9 minutes but after 6 minutes my apartment filled with a horrible burning smell. I opened the oven to find boiling cookies. It released a ton of smoke into my apartment, and the cookies were burned to a crisp. I have never had problems with my oven so I don’t think that it was not calibrated. The cookies also spread and flattened quite a bit. But they are rock hard. I ate one to try but it was bad. The small amount of dough I had remaining, I baked in the toaster oven at 350. These came out good, but never hardened up to the crispiness of a store-bought oreo. Where did I go wrong?

  75. Heathersays:

    This is a wonderful recipe. I had to alter it a bit as my son is allergic to wheat, dairy and corn but the cookies themselves came out spot on! I need to work on the cream but (soy-free butter leaves an odd flavor) my son seams to love it, though :)

  76. Anonymoussays:

    How many caloris are in the cookies

  77. Megansays:

    I just finished making these!!! Mine turned out real soft but Im waiting till tonight to see if the air firms them up some. I love them!!! Thank you for posting this! Do you mind if I post it on my blog and link back to you?

  78. Anonymoussays:


    Just finished making these!! OHHHHH! SOOOO GOOD!! Definitely will be making again! Mine turned out perfectly crisp, but not too crisp. Smelled just like the oreos you buy in the store, just like you said! SUPER sweet, so one was totally satisfying. 3/4 of the way thru cutting them out (into hearts:) I switched to a smaller heart, which is a little more time consuming, but worth it b/c the cookies really are SO rich! Can’t wait to test them out on the family tomorrow:) Thanks for the recipe!

  79. Stefsays:

    Megan – Of course not, happy posting! Glad you liked it!

  80. Lizzysays:

    haven’t tried yet but I have a ice cream sandwixh maker- hot press for the cookies- gonna try it in this!!!

  81. nyxsays:

    I made these last night after finding this site! I also read an article on the ‘Calorie Counter” website..called -sweet and skinny- that mentioned subbing Light Cream Cheese for half the butter…I did this in both the cookie and icing. They turned out great! the cookie part is soft and I kinda like that better than crisp and crumbly! thanks for this recipe!

  82. Anonymoussays:

    When I make these oreo’s I use double the eggs. The cookies turn out so amazing! Everyone I have made these cookies for have absolutely fallen in love with them! I also use butter flavored crisco instead of butter =)

  83. Anonymoussays:

    You think I could use gluten free flour in this recipe?

  84. Stefsays:

    Anon – You could try gluten-free flour, but the texture would likely be off.

  85. Words_by_Jesssays:

    Hello Stef! THANK YOU for sharing your baking excursions with, it appears, the world.
    I am gluten intolorent and consider it a joyous challenge to convert recipes into food I, and others like me, can eat.
    The Biscoff recipes is really easy to use Gluten free flour blends. I made it last week and didn’t realize until the next day why they were just a bit off- I used only 1/4 t cinnamon :-) So I will read more carefully from now on. They were still really good though and no issues with a grainy finished product.
    I took a pass at the Oreo recipe tonight (slut pun intended). It’s pretty good, thought I would suggest to others making it with gluten free flours that they not use rice flour. I used a G.F. blend from Arrowwood Farms and the cookies are a bit grainy. I sifted the flour twice before using so I think it’s just the rice grain. C’est la vie!
    They were still really tasty and the closest thing to an Oreo I’ve eated in over a year. I added cocoa to the center filling- SO de-lish!
    Thanks again for sharing your trials, victories, recipes and life.

  86. Stefsays:

    Words-by-Jess – Thanks for sharing your gluten-free tips! I’d be curious to hear how gluten-free flour works with the Ultimate Vanilla cupcake recipe. I haven’t tried it yet. Let me know if you ever give it a go.


  87. I think like most other comments, I tried this recipe, and it’s AMAZING! It’s SO easy to use and I’m really looking forward to posting it on my blog :)

  88. chi chi delsays:


    I made these last night….amazing! So so good. Much better than the box version. I highly recommend these. And they are fun to make!

  89. Anonymoussays:


    1 word… “AWESOME”

  90. Anonymoussays:


    I just finished making these and they’re wonderful! I used Hershey’s dark cocoa and it was fabulous. The only thing I did different was form the dough into a roll and slice it. I think if you rolled the dough, refrigerated it and then sliced them; that would work really well too. I sliced mine thinner than the pictures here and baked them for 12-14 mins. They turned our perfect. This recipe is a keeper.

  91. Words-by-jesssays:

    Hi Steph! I tried the Ultimate Vanilla cupcake recipe with Gluten-free flours and they turned out amazingly delicious. I used pre-made GF flour blend from Hodgson Mill and substututed 1/4 C of the flour with tapioca starch so that it would be more like cake flour. My neice is allergic to egg-whites, so I also subbed 5 t applesauce + 1/4 t baking powder for the eggs. The centers of the cupcakes did fall, but with the frosting piped into the centers, no one really noticed or cared. As a chocolate lover, I was surprised by how incredibly addicting the cupcakes were. I won’t abandon with first love, but if Vanilla wants to fight for my affections, that is the way into my heart. Also, I made the maple butter pecan cupcakes with a 1 to 1 sub of GF flours and they turned out extremely tasty as well. A few friends didn’t believe me that they were gluten free. So I’d call it a success! :-)

  92. LauraAnnsays:


    Loved this recipe! I made these as a base for oreo cupcakes because I can’t use store bought cookies because of a child with a soy allergy. This recipe was quick easy and delicious. Looking at your other recipes, I am So glad I stumbled onto your site!

  93. Anonymoussays:


    Omgsh!!! Just made them and they ROCK!!! I added about 1/4 cup pwdr sugar to the filling though, Just to thiken it up. And they are awesome, gonna save this recipe for sure!

  94. Anonymoussays:


    My friend and I made these and they were terrific, even better than the store bought oreos. We added sprinkles into the buttercream and even made oreo cupcakes with our homemade oreos. Friday well spent? I think so. -Lis

  95. Rachelsays:

    Made these bad boys last night for my soon-to-be hubby. He had to chug barium for a CT scan so I created some goodies to get the taste out of his mouth after the test. Needless to say, there are very few of these left.
    A few tips: I mashed down the dough ON the actually cookie sheet, then pressed a shot glass into it and removed the dough around it. This ensured that my cookies were all the same size and around the same thickness. They expanded a touch, but not too much, and they were crisp and delicious. I came out with around 42 cookie halves.

  96. Anonymoussays:

    My son wants a giant homemade oreo for his bday. I’m trying today and am going to try cooking it on a pizza pan. just wondering if you have any suggestions on how to get this to spread that big. Also if this does turn out and the cookies are crispie, will I be able to cut with a knife?
    Thanks, Steph

  97. Anonymoussays:

    If cookies spread out too much when made with butter instead of shortening, try refrigerating the dough after mixing and before baking. Keeping it cold will retard the spread.

  98. Anonymoussays:


    These are absolutely awesome. :) Now, I just made the cookies and used some leftover icing i had from making cupcakes yesterday, but I couldn’t get enough of the cookies. I’m sure if I used the filling, I’d be in Oreo heaven. <3

  99. Ellesays:

    Those oreos look amazing! I need to try them soon! You did GREAT!

  100. Suhanisays:

    Can these be made eggless? In that case what can be used in place of egg?

  101. Joybeesays:

    This is so great. I was just thinking about if homemade oreos were possible and I just saw this reblogged on Tumbler. I’m pinning this.

  102. Michellesays:

    Just made these cookies today. My almost 6 y.o. son helped. When I took the first bite, there was this low grunt that escaped my lips in an Mmm sound. I used less sugar in the cookie and filling and less butter in the filling but used the shortening as called for. The recipe made 26 finished cookies for me. I recommend anyone try it at least once. The cookies are good.

  103. Valeriesays:


    Theses were wonderful! I had 44 finished cookies. To make things easier, I used a mixer. Started with the butter and egg, then added the dry ingredients. I cut the dough into 4 parts to make sure I was doing a consistent thickness for the cookies. I also chilled the cut cookies before putting them in the oven. I had a lot of the cream center left over, so you can be rather generous as to the amount you put in the cookies.

  104. Aubreysays:

    Thanks for the post!!!!! Making them right now………..

  105. Addysays:


    Just made these cookies for a cookie drive. Had no problems at all. The texture is exactly like Oreos. However, they do not taste the same. The filling tastes the same though. With that said, I am not a big fan of Oreos but these ones I like. My hubby liked them too and that’s a lot to say for a person who doesn’t like sweets at all.

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